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+ servings
A loaf of cake with glaze topping.
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5 from 1 vote

Earl Grey Pound Cake with Lemon Curd

This earl grey pound cake recipe makes a delicious tea flavored loaf cake with lemon curd topping. It's easy, moist and absolutely delicious!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 1 8 inches by 4 inches loaf
Calories: 3081.7kcal
Author: Priya Maha

Ingredients

Cake

  • 180 g self-raising flour
  • 180 g granulated sugar
  • 180 g butter at room temperature
  • 3 eggs at room temperature
  • ½ teaspoon baking powder
  • teaspoon salt
  • 3 Earl Grey tea bags (approximately 1 tablespoon)
  • 3 tablespoon milk

Lemon Curd

  • 60 g white sugar
  • 1 egg
  • 30 ml lemon juice
  • 30 g butter

Instructions

  • Preheat oven to 170 °Celsius.
  • Heat up the milk. Cut open one tea bag and place the tea leaves in the milk. Let the tea steep in the hot milk for 3 minutes. Strain and set the tea infused milk aside.
  • Cut open the remaining 2 tea bags and add the tea into a blender. Add half of the sugar into the blender and process the tea into fine powder.
  • Transfer the tea and sugar powder into a mixing bowl. Add the remaining sugar and butter.
  • Beat butter and sugar till light and fluffy for about 2 minutes. Add eggs, one at a time, beating well after each addition.
  • In a separate bowl, sift flour, baking powder, and salt. Fold in the sifted ingredients into the creamed mixture alternately with the milk tea. Start and end with flour.
  • Pour the cake batter into a well-greased and floured loaf cake tin. Level the top.
  • Bake the Earl Grey pound cake for 40 to 45 minutes until a skewer inserted in the center of the cake comes out without any wet batter.
  • Remove the cake from the oven and let it cool in the tin for 2 minutes before turning it out onto a wire rack to cool further.
  • To make the lemon curd glaze, measure sugar into a heat proof bowl.
  • Zest and juice the lemon and add both the zest and the lemon juice into the sugar.
  • Double boil until the sugar is all melted.
  • Beat the egg separately and add into the lemon-sugar mixture. Stir constantly to avoid the egg from curdling.
  • Add butter and continue to stir until the mixture thickens. To test if the curd is done, check the back of the mixing spoon. If you see the curd covering the back of the spoon, it is ready.
  • Remove the curd from heat. Cover the top with a plastic wrap (make sure the wrap touches the surface of the curd to avoid skin from forming while cooling down).
  • Once it has cooled down, transfer the curd into a piping bag.
  • Snip a little hole in the piping bags and drizzle the curd onto the cake.

Notes

    • Self raising flour can be substituted with all purpose flour and baking powder. To make 180g of self raising flour, add one teaspoon plus another one fifth teaspoon of baking powder (in addition to the baking powder indicated in the recipe card) into 180g of all purpose flour. Mix well and sift 3 times before using.
    • Granulated sugar for the cake can be replaced with fine brown sugar. Use in the exact same quantity.
    • Earl Grey tea bags can be substituted with loose tea leaves. For 3 bags indicated in the recipe, replace with 1 tablespoon of loose leaves.
    • Whole milk can be replaced with skimmed milk or milk powder milk. You can also use oat milk or almond milk. Use exact same amount as indicated in the recipe.
    • Salted butter can be replaced with unsalted butter but add a small extra pinch of salt separately.
    • To make a single layer round cake, bake the cake in a 7 inches round cake (cake will be approximately 2 inches high). To make a 2 layer cake, double the recipe and bake in two 7-inch round tins. The cake will work well with buttercream or cream cheese frosting.
    • To make a bundt cake, use a bundt tin with a capacity of 6 cups of batter. Reduce the baking temperature to 160 degrees Celsius and bake for 30 minutes.
    • Do not over bake the cake. Test the cake for doneness at least 5 minutes before the baking time is up by inserting a skewer in the center of the cake. If it comes out without any wet batter, the cake is done and can be removed from the oven. If not, let the cake continue to bake a few more minutes and test again. Overbaking can result in dry cakes.
    • Also, keep the cake covered with a kitchen towel while cooling down. This will help avoid the cake from becoming dry.
    • Another tip for a moist pound cake is to wrap the cake in cling wrap as soon as the cake cools down to a warm temperature. Wrap it well and refrigerate until the cake it ready to use. Let the cake come to room temperature before removing the wrap to avoid condensation. The cake is also best served at room temperature.

Nutrition

Calories: 3081.7kcal | Carbohydrates: 376.9g | Protein: 40.4g | Fat: 162.1g | Saturated Fat: 97.3g | Cholesterol: 879.5mg | Sodium: 1990.1mg | Potassium: 405.4mg | Fiber: 4.7g | Sugar: 241g | Vitamin A: 5211IU | Vitamin C: 14mg | Calcium: 278.6mg | Iron: 4.2mg